Has anyone had experience making dairy free caramels? I am trying to work with coconut milk and brown rice syrup or agave as well as coconut sugar, but I find those are alot of varibles to figure out. Anything I found online doesn't really work out as the sugar seems to either burn or not thicken. If anyone has experience with even one of those variables I'd love to hear about it.

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No. 1-8
dbdchocolate
dbdchocolate

As i said, this is all a bit of an oversimplification, but I hope the information is clear enough to help guide you through the development process. Best of luck!!!!

dbdchocolate
dbdchocolate

Some options would be soy powders, pea powders, different types of starches etc... I would advise looking for options that have higher protein contents and little to no fat.

dbdchocolate
dbdchocolate

Now the biggest challenge I have come across when converting recipes to vegan formulas as been the ensuring a high enough nonfat solids. With milk, there is a fairly high % of proteins/ sugars/ mineral/ vitamins etc... They act to give caramels their "body". This especially true of cut "stand up" products. Caramels that will be piped into a mold are more flexible with this parameter, but in either case this is still a parameter of importance. When thinking about dairy milk alternatives, its important to consider with composition and then look for additional ingredients that will help supplement/ fill out the total solid content.
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dbdchocolate
dbdchocolate

Once again, not all fats are the same. Some provide more flavor than others. At the same time they help to modify the final mouthfeel and melting properties. Some provide a hardening quality in the final product and others the opposite. Dairy fat....coconut fat....cocoa fat....they each have their own particular functions.

dbdchocolate
dbdchocolate

The fats also act as a texture modifier and potentially a flavor.

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